Cooking Coarse 20-Roasted Red Peppers
Jan 02, 2009 in
Howto
from ChefToddMohr
Chef Todd Mohr demonstrates how to remove the skin from red bell peppers by roasting and shocking them in an ice bath. Use this method to freeze and preserve peppers for future preparations. Cooking meals and getting easy dinner ideas doesnt have to include a home cooking recipe or a gourmet recipe, it can be a cooking recipe that youve created yourself with basic cooking methods. Cooking Coarse focuses on basic cooking methods to empower the home cook to create simple cooking recipes to make everyday cooking more creative and enjoyable.
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17 comments
ChefToddMohr on January 5, 2009 at 4:11 pm
CookiesandCream-
All cooking destroys some vitamins, minerals, fibers, and moisture. Cooking doesn’t eliminate the vitamins. There is a raw food movement about, but being a professional chef, I can’t say I agree with raw food diets. As for charred pepper skin causing cancer, I’ve never heard of that, so I don’t know.
CookiesnNCream on January 7, 2009 at 11:05 pm
will the heat kill all the vitamins in the pepper? and will there be like carcinogenic substance left on the peppers? As charred stuff r carcinogenic.
ChefToddMohr on January 10, 2009 at 12:03 am
MissApierce-
Thank you for your subscription. And, yes, I will continue to rock on. “It’s better to burn out than fade away” - Neil Young.
MissAPierce on January 11, 2009 at 10:02 am
Rock on. I love this lesson!
guerillagardenkong on January 12, 2009 at 9:56 am
Hey you guys, the funny thing is that I wanted to try this technique of boiling a pepper in water and then putting it ice water to try to peel it.
Yeah but we only had hot chilli peppers in or home so when I went to boil them, the hot pepper steam filled the room and began to sting our eyes and make everyone start coughing!
IT WAS FUNNY!!! If you want to pepper spray everyone in the room then boil your hot chilli peppers!
HAAA!!!!! damn dude. I am having fun though!
ChefToddMohr on January 13, 2009 at 2:09 pm
guerilla-
Yes, you need direct source, conductive heat to roast the red peppers. If you have an electric stove, you can accomplish this under your broiler or barbeque grill. The hand-held torches won’t work very well. They’re too concentrated, and would take a very long time to do by hand. Save the torch for creme brulee. (Hey, there’s an episode idea). Thanks for your comments and subscription.
guerillagardenkong on January 15, 2009 at 10:13 am
What if we only have an electric stove and do not have an outdoor grill either.
What about those hand torch things? What are those and where do you buy them and is that going to work?
How can we set up an inexpensive open flame for doing this?
It has to be an open flame right?
Am I not understanding this?
ChefToddMohr on January 18, 2009 at 5:25 pm
Daniel-
Thank you for the comment. Congratulations on your gold star in cooking class.
I’m not sure what you mean by my “fight” videos.
danielgabriel22 on January 19, 2009 at 1:49 am
Chef Todd,
I’m an ex-accountant that just finished an introductory cooking course at a community college. I’m a kitchen hack - no prior knife skills.
I used your techniques for cutting onions and roasting peppers. I totally roasted my pepper and shocked it, rather than sweat it, and cut it into fillets. My chef instructor said I did the best in the class for the roasting pepper technique. She even complimented my onion cuts. Thanks.
btw, what ever happened to your fight videos?
ChefToddMohr on January 19, 2009 at 6:10 pm
hksludge-
Green bell peppers are younger versions of red bell peppers. As the bell pepper ripens, the skin gets tougher. There’s no need to roast green peppers, the skin is much more digestable than the red variety. Given the more tender skin on the green pepper, you will probably burn the flesh underneath, ruining the structure of the pepper. Red bell pepper skin protects the flesh underneath, being so much tougher. I don’t care for green pepper much. The red has much more flavor.
hksludge on January 19, 2009 at 7:36 pm
Hey, love your series. Its a revelation for me. I’m going through them systematically starting from #1 so I don’t miss anything.
Question: Can I roast green peppers? or is the skin on a green pepper not thick enough?
HappyOneX on January 22, 2009 at 1:03 pm
it is seriously helpful, thank you.
malyshka0 on January 24, 2009 at 11:20 am
hey chef, guess what I am making tonight?
ihoppy on January 26, 2009 at 2:26 am
that is shocking!
ChefToddMohr on January 29, 2009 at 2:54 am
No, you da’ man.
hectormdma on January 29, 2009 at 4:24 pm
You’re the man Todd!
dallison1225 on February 1, 2009 at 10:35 pm
This guy is great. energy, information, skill. It makes me cook better!